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Creamy Cheesy Cauliflower Gratin with Gruyere

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A cozy, creamy, and cheesy cauliflower gratin featuring nutty Gruyere cheese and a velvety béchamel sauce, perfect for a comforting dinner or side dish.

Ingredients

Scale
  • 1 large head cauliflower (about 2 pounds / 900 g), cut into bite-sized florets
  • 1 ½ cups (about 170 g) Gruyere cheese, grated
  • 4 tablespoons (57 g) unsalted butter, softened
  • 4 tablespoons (32 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • A pinch of freshly grated nutmeg
  • Salt and pepper to taste
  • ½ cup (50 g) Parmesan cheese, grated

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until just tender but still firm. Drain in a colander and set aside to dry well.
  3. In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
  4. Whisk in the flour and cook for 1-2 minutes to form a roux.
  5. Slowly whisk in the milk and cream gradually while whisking constantly to avoid lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
  6. Stir in Dijon mustard, nutmeg, salt, and pepper. Taste and adjust seasoning.
  7. Stir in 1 cup (about 115 g) of the grated Gruyere cheese until melted and smooth. Set aside a little cheese for topping.
  8. Gently fold the cooked cauliflower into the cheese sauce, ensuring all pieces are well coated.
  9. Pour the mixture into a prepared 8×8 inch (20×20 cm) baking dish, spreading evenly.
  10. Sprinkle the remaining Gruyere and Parmesan cheese evenly on top.
  11. Bake for 25-30 minutes until the top is bubbly and golden brown. If the crust browns too quickly, tent loosely with foil.
  12. Let the gratin rest for 5-10 minutes before serving.

Notes

Do not overcook the cauliflower to avoid mushy texture. Whisk milk slowly into the roux to prevent lumps. If sauce is too thick before adding cheese, whisk in a splash more milk. Dry cauliflower well after boiling to prevent watery gratin. Cover with foil if crust browns too fast during baking.

Nutrition

Keywords: cauliflower gratin, creamy cauliflower, cheesy gratin, Gruyere cheese, comfort food, easy dinner, vegetable side dish

Find it online: https://juliamadeit.com/creamy-cheesy-cauliflower-gratin-with-gruyere-recipe-easy-and-perfect-for-dinner/